These Gluten Free Donuts (Krispy Kreme Copycats) are amazing! They are tender, fluffy, and sweet. Mixed up quickly and baked in the oven, these glazed donuts will become a regular treat for your family.
Who doesn’t love a warm Krispy Kreme glazed donut fresh from the oven? Since we have been gluten free, this is something we’ve missed, and this gluten free donut recipe is the closest I’ve come to tasting the real thing.
I have spent endless hours in the kitchen experimenting with store bought gluten free flour and making my own. I recently tried a new mix – Bob’s Red Mill 1 to 1 Baking Flour.
I love this stuff! It contains a mix of white and brown rice flour plus sweet white sorghum, and it makes these Gluten Free Doughnuts (Krispy Kreme Copycat) awesome! It has 2 grams of protein and 1 gram of fiber.
I try to avoid flour mixes with cornstarch or tapioca flour as their main ingredient. I need some nutritional value to my flour mix. I hope this new flour and I have a long and happy life together.
How to Make Easy Gluten Free Donuts.
- Preheat the oven to 350º.
- Spray your donut pan with cooking spray.
- Whisk together the first seven dry ingredients in a large bowl, and flour through sugar.
- In a separate small bowl, whisk the two egg whites for about a minute or two with a fork. You are just trying to get them a bit thicker, so they add some fluffiness to the doughnuts.
- Add egg whites to the mixture and stir just until mixed.
- Transfer the mixture to a Ziploc bag and cut the corner tip off. This makes it easy to pipe into the donut pan.
- Fill each well ¾ full without covering the middle section. If you do, your doughnuts won’t have a hole.
- Cook for about 8-10 minutes.
- Allow to cool completely before glazing.
- For the icing, mix the powdered sugar with the desired amount of milk. More milk will make icing runny, so don’t add too much at one time.
- Dip doughnuts in icing and place on a rack to drip dry.
- These can also be made in a mini donut maker.
Frequently Asked Questions About Baking Gluten Free Donuts
- Does baking powder contain gluten? Baking powder usually contains corn starch, cream of tartar, and baking soda, none of which contain gluten but always check the ingredient list to be sure it is gluten free. I use Clabber Girl, which is gluten-free and Bob’s Red Mill.
- Does yeast contain gluten? This recipe does not call for yeast, but I do get asked this. Some yeasts do contain gluten, so you just have to check carefully.
- What if I don’t have flaxseed meal? You can easily replace the flaxseed meal with an equal amount of Bob’s Red Mill 1 to 1 Gluten Free Flour.
- Can I substitute other gluten free flours in this donut recipe? In a word – NO! I have not tested this with other gluten free flours, and they all work differently.
Gluten Free Doughnuts
These Gluten Free Doughnuts are amazing! They are tender, fluffy, sweet and can be whipped up in around 30 minutes.
Course: Breakfast
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 24
Calories: 127 kcal
Ingredients
- 1 ¼ cups Bob’s Red Mill 1 to 1 Baking Flour
- ¼ cup flaxseed meal
- ¼ teaspoon baking soda
- ¼ teaspoon cream of tartar
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup sugar
- 8 tablespoon unsalted buttermelted and cooled
- 1 teaspoon vanilla
- 2 eggswhites separated
- 1 cup milkI used coconut milk
- For icing:
- 1 ½ cup powdered sugar
- 1-2 tablespoon milk
Instructions
- Preheat oven to 350º.
- Spray your donut pan with cooking spray.
- In a large bowl, whisk together the first seven dry ingredients, flour through sugar.
- In another small bowl whisk together the melted and cooled butter, vanilla, egg yolks, and milk. Make a well in the center of dry ingredients and pour in. Mix gently.
- In a separate small bowl whisk the two egg whites for about a minute or two with a fork. You are just trying to get them a bit thicker so they add some fluffiness to the doughnuts.
- Add egg whites to mixture and stir just until mixed.
- Transfer mixture to a Ziploc bag and cut the corner tip off. This makes it easy to pipe into the donut pan.
- Fill each well ¾ full without covering the middle section. If you do, your doughnuts won’t have a hole.
- Cook for about 8-10 minutes.
- Allow to cool completely before glazing.
- For the icing simply mix the powdered sugar with the desired amount of milk. More milk will make icing runny so don’t add too much at one time.
- Dip doughnuts in icing and place on a rack to drip dry.
- These can also be made in a mini donut maker.
Notes
If you prefer you can leave out the flaxseed meal and replace it with the same amount of gluten free flour.
I haven’t made these with other brands of gluten free flour so I can’t recommend that.
Nutrition
Calories: 127kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 48mg | Potassium: 70mg | Fiber: 1g | Sugar: 13g | Vitamin A: 155IU | Calcium: 38mg | Iron: 0.4mg
